Banarasi Tomato Chaat

First cut the tomatoes into medium pieces like 6 pieces of each tomato. Keep aside

In a pressure cooker transfer the soaked white peas add water little above peas level, add salt and a pinch of soda. Close the lid and cook.

Now take a kadhai, add 2 tblsp ghee, once ghee is done add cumin seeds, bay leaf and asafoetida. Then add chopped tomatoes and mix well. Now add salt 1/2 tsp and 1/2 tsp turmeric. Cover and cook for 10 mins on medium flame.

Till then prepare green chutney by adding coriander leaves, cumin seeds, and green chillies in a mixer jar and blend well by adding little water in between. Now transfer in a bowl add lemon juice and salt. Now for Tamarind chutney Take 100 gm tamarind and 100 gm jaggery (break into small pieces and then add) in a pan and boil for 5 min on medium flame with 1/2 cup water stir it continuosly to avoid burns. Cool and transfer this into mixer jar and just grind it once so that the tamarind seeds do not get grinded only the pulp gets loose. Then strain it on a strainer and with help of finger slighty rub the remaining pulp on the strainer while adding little water. Taste it and add sugar if needed then add black salt, salt,roasted cumin powder and red chilly powder all according to taste. Then boil this and you can also add water if consistency is too thick. Boil according to your consistency means if you want running consistency boil only for some time and if you want thick consistency you boil it for more time. You can cool and store it in a jar in fridge.

Now check the tomatoes, each piece must be loosened. Crush it with spatula in the kadhai itself. Once the water is reduced and tomatoes are loosened, mash boiled potatoes and add. Add boiled white peas mix well. Add 3 tblsp green chutney and 3 tblsp tamarind chutney. You can adjust the quantity of chutney according to your taste. Add black pepper, sugar, green chillies, ginger, red chilli powder, roasted cumin powder, black salt, garam masala, coriander leaves, 1/2 lemon juice and salt according to taste. Mix well. Cook for sometime till it gets little thick consistency. Close the flame and transfer it in a bowl.

In a small bowl take 1/2 cup water and 1/2 tsp sugar. Dissolve sugar and add 1/4 tsp lemon juice. Mix well. Now take a small pan add 2 tblsp ghee heat well then add 1/2 tsp red chilli powder then add the lemon sugar water and close the flame. Mix well.

Take out small portion of above tomato chaat in a earthen pot and then add 1 tsp above prepared lemon sugar chilli water. Garnish with coriander, raddish and crushed golgappa. Serve hot :)

Note-: If you want to add onion and garlic in it. Then before adding tomatoes in kadhai add chopped garlic and chopped onion cook for sometime then add tomatoes and follow the same procedure.